I’m going to use some Farfalle, Farfalle means butterfly in Italian or bow-tie. They look like little bow-ties and we known them as bow-tie pasta. We’re going to use a pound of Farfalle, and this is going to take about eight to 10 minutes to cook. And now, the main ingredients for my pasta dish are in the refrigerator. Sausages, mushrooms and cheese, we’re going to use turkey sausages. I like to use turkey sausages because they are lighter and leaner than pork sausages. Now, we’re going to heat up to our sauté pan, we’re going to use a pound to turkey sausages and we just want to take the meat out of the casings. I like to use sweet turkey sausages instead of spicy, there just mild and do over power the rest when we sauté.
I liked to season it right from the beginning because it draws out all the moisture and flavors of the meat. I’m going to break up the meat so that I can get this bite-size pieces we want the rounded evenly and get a crispy and intense flavor. So, I’m going to let this cook for about five minutes. Now, I will get my mushrooms ready, I love to use carmine mushrooms they are be Italian button mushrooms. They look just like the ones you find in the grocery store only they have a brown cap on them. They have a strong aroma; they are also part of making this dish a hearty dish. So, cut them in half and then cut them in half again. If you find that the mushrooms have some dirt on them, all you do is take a piece of paper towel and just rub them off. You can soak this in water, they act this sponge they absorb all the water and all the flavor will just be drawn out of them.
So, we want to just make sure brush off the dirt and they’re will great. I want to check my sausages, they are nice and golden brown. Scrape out the bits in the bottom because they’ll act delicious flavor later when we going to cook the mushroom in them. And we’re going to take our sausage out of the pan because turkey sausage is lean so you don’t want it to dry out. I can smell the anise in the sausages it so sweet liquorish scent. Now, before we add our mushrooms we’re going to drizzle it with a little bit olive oil. And I could have cooked my mushrooms earlier but I want to cook them in the juices of meat, that will have a lot more of flavor. They just absorb all of that juice left over. And we’re going to salt them, the mushroom would be cooking for about six minutes they look done. We are to toss our turkey sausage back into the pan, and for a little color we are going to add some frozen peas. Frozen peas are great, they are convenient and now for the pasta. Then make sure you taste your pasta. It’s hot perfect.
I’m going to have four people coming over for dinner so I want to make sure I scope up all the pasta to bind with pan and not leaving any Farfalle, be kind. Got it all, and now for the final touch, some cheese. This is Grana Padano Parmesan Cheese; it’s a little less expensive, milder in flavor only because it’s age for only six months rather than a year like the Parmigiano Reggiano. But still, it’s delicious this dish needs a delicate cheese, another quick bite.